Blackenbrook are based in the Moutere Hills sub-region of Nelson, itself just north-west of Marlborough, in New Zealand's South Island. There, Ursula and Daniel Schwarzenbach have 20 hectares of vineyard, planted from 2000. North-facing slopes and typical Moutere soils attracted them, while running a vine nursery alongside their initial plantings allowed them to perfect conal selections for their unique site. The unirrigated vineyards are managed sustainably and the wines mostly vegan, with a gravity-fed winery built to Daniel's specifications. With Daniel’s time working at legendary Alsace domaine, Zind-Humbrecht, it only seems natural that they should specialise in Alsatian varieties alongside Burgundian, bringing something different to add to New Zealand Sauvignon Blanc.